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Fresh chives can be stored in a bag in the refrigerator, as long as they are kept dry, for up to a week.
Chives are used as both a garnish and as an aromatic herb. Typically, Chives are added at the end of the cooking process because they lose flavor when heated. Chives pair well with parsley, tarragon, and chervil, which together make up the well-known French “fines herbs”. Bundled together, the herbs are added to stocks and soups, and removed at the end of the cooking process. Fines herbs are also used fresh, chopped and mixed and added to salads. Add chopped Chives to potato dishes, quiches, scrambled eggs, or a bagel with smoked salmon and cream cheese. Give butter a hint of flavor by adding Chives and use it on baked potatoes, steaks or use it as a rub for chicken. Preserve Chives by either chopping and dry-freezing (in an airtight or vacuum sealed bag) or add to vinegar, for use as a salad dressing or marinade. Add chopped Chives to olive or another oil to use as a dip for crusty bread
Chives are a good source of calcium, iron, phosphorus, and sulfur. They also contain high amounts of potassium, vitamins A and C. Phytonutrients in Chives are beneficial for the digestive system as well as blood circulation. They have similar properties to those of garlic.